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Vintage Pineapple Quick Bread Recipe

An ultra flavorful & moist pineapple quick bread recipe that’s easy to make. Canned Pineapple gives this bread a sweet tangy flavor that you will love.

This Pineapple Bread is a yummy mix of sweet and tangy flavor. This recipe is super easy to mix up, and just like Vintage Pineapple Cookies, this bread uses canned Pineapple, so you don’t have to worry about cutting up a whole pineapple. If you’re a fan of Pineapple, this recipe is a must-try!

Both my husband, and I really enjoyed this bread, and we both agreed it was even better the 2nd day! This bread is not overly sweet, and is a good companion to an afternoon cup of coffee. If you have a sweet tooth, or just want to add a finishing touch a simple glaze made with powdered sugar and leftover pineapple juice would make a lovely addition.

How Do You Make Pineapple Bread?

Pineapple bread pretty simple to make, and doesn’t require a bunch of special ingredients. Make sure you use the proper size pan to prevent spill over in the oven. You can bake this recipe in one 9×5-inch bread pan, or two 3×5-inch bread pans.

Step 1

Preheat oven to 350 degrees F (175 degrees C). Prepare one 9x5x3 inch loaf pan with cooking spray and set aside.

Step 2

Mix butter and sugar in large mixing with an stand mixer or handheld electric mixer. Add in the eggs, one at a time, and blend well after each addition. Stir in the pineapple.

Step 3

Sift flour, baking powder, baking soda, and salt together. Add dry ingredient mixture to wet mixture and only mix until moistened. Do not over mix.

Step 4

Spoon the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour.

Allow the bread to cool in the pan for 10 minutes, then turn out onto a wire rack. For best results, allow the bread to cool completley before slicing

How Long Does Pineapple Bread Last

The best place to store Pineapple bread you’re planning to eat right away is on the countertop. Try not to store it in the refrigerator. A refrigerator circulates cool air, which removes moisture and can prematurely dry out breads and cakes.

At Room Temperature:

Cover bread in plastic wrap, or store it in an airtight container. Store Pineapple Bread for up to four days on your counter.

In the Freezer:

Pineapple bread can be frozen for up to 3 months. To freeze make sure the bread is completely cooled before wrapping the entire loaf in plastic wrap and then, to protect from freezer burn, wrap again in aluminum foil or seal in a freezer bag. To thaw, leave in plastic and set at room temperature until completely thawed through.

Pineapple Bread

Pineapple Bread

Yield: 1 -9x5x3 inch loaf
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

An ultra flavorful & moist pineapple quick bread recipe that’s easy to make. Canned Pineapple gives this bread a sweet tangy flavor that you will love.

Ingredients

  • 1/2 cup butter (melted)
  • 1 cup sugar
  • 2 eggs
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup canned crushed pineapple (drained)
  • 1 teaspoon vanilla extract

Instructions

    1. Preheat oven to 350 degrees F (175 degrees C). Lightly coat one 9x5x3 inch loaf pan with cooking spray and set aside.
    2. Mix butter and sugar in large mixing with an stand mixer or handheld electric mixer. Add in the eggs, one at a time, and blend well after each addition. Stir in the pineapple.
    3. Sift flour, baking powder, baking soda, and salt together. Add dry ingredient mixture to wet mixture and only mix until moistened. Do not over mix.
    4. Spoon the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour.
    5. Allow the bread to cool in the pan for 10 minutes, then turn out onto a wire rack.
    6. For best results, allow the bread to cool completley before slicing
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Terri

Saturday 9th of May 2020

Just made this recipe, moist and not a strong pineapple taste which is good for me. My husband is the pineapple fan, he is enjoying it. I made 5 small loaves in 30 minutes. Thank you for the recipe.

Jackie Walton

Friday 13th of March 2020

Hi Jen -- simple recipes are the best! Tell hubby John I said "Hi"!